Baked Bruschetta Chicken! Juicy chicken breast is topped with simple mixture of fresh tomatoes, mozzarella cheese & basil and baked to perfection in this incredibly simple weeknight meal.
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Sometimes the simplest meals are the most loved. This easy Baked Bruschetta Chicken falls into that category of easy family favorites!
Easy to multiply for a crowd or make in a smaller batch for a family dinner, don't be surprised if this simple way to cook up chicken breasts makes it into the weekly dinner rotation by request!
Chicken breasts are pan-seared, then baked to juicy perfection (in the same pan for easy cleanup!), topped with a bruschetta-inspired tomato mixture, gooey mozzarella cheese and fresh basil. Less than 20 minutes from start to finish, this recipe is known to leave clean plates in its wake!
Served with a side salad, pasta or roasted vegetables, this is a meal that you can whip up even on the busiest of days.
Looking for more easy chicken dinners? Check out my Strawberry Chicken, Garlic Parmesan Chicken with Carrot Spirals and Chicken Philly Spaghetti Squash Boats!
This recipe is naturally gluten-free and can be made dairy-free. (See Variations & Substitutions area below.)
Jump to:
What is Bruschetta?
Bruschetta (pronounced brew-sketta) is a traditional Italian antipasto/appetizer that consists of crisp, grilled or toasted pieces of bread that can be topped with various ingredients. Bruschetta actually refers to the bread, not the topping!
In the most basic version, grilled bread is rubbed with olive oil and drizzled with olive oil and sprinkled with sea salt. It can also be served with a variety of toppings such as chopped tomato, cured meats, cheeses, vegetables and even beans.
A common version we see in the U.S. is toasted bread topped with chopped, fresh tomatoes, garlic, olive oil, sea salt and fresh basil.
Ingredients
- Boneless, skinless chicken breasts. Chicken breasts are an easy protein to have on hand to cook throughout the week, but I imagine this would also work with chicken thighs. (Cook times may change depending on size & thickness of chicken.)
- Onion powder. Onion powder is a great way to add flavor to dishes when you're in a rush and don't have time for chopping!
- Olive oil. Olive oil plays 2 roles in this recipe by helping to get a good sear on the chicken in the pan, and also adding moisture and flavor to the bruschetta topping.
- Roma tomatoes. I love Roma tomatoes for recipes like pico de gallo or bruschetta because they're firm and flavorful! But feel free to use your favorite type of tomato.
- Fresh basil. Fresh herbs can make a huge difference in a dish by brightening things up and adding a delicious aroma and essence.
- Garlic. I only added one clove to this recipe, but if you're a garlic lover, don't hold back!
- Mozzarella cheese. Fresh mozzarella or regular shredded mozzarella will work here. If you want to get fancy, experiment with Italian cheese blends and different types of cheese.
- Sea salt.
- Balsamic Glaze. This is completely optional, but a few tablespoons drizzled over the top of the finished chicken adds a terrific sweet/tartness and takes the whole dish up a notch!
Instructions
Cook Chicken Breasts
Preheat the oven to 375 degrees.
Heat about 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. (See tip for alternative method.)
Sprinkle the chicken breasts with sea salt and onion powder on each side.
Carefully place chicken breasts in hot skillet and cook for 2-3 minutes or until browned and seared. The chicken should release from the pan easily when a nice crust has formed, making it easy to flip.
Flip the chicken breasts over and cook them for an additional 2 minutes, then place the skillet into the preheated oven.
Bake for about 15-17 minutes or until the center is opaque and the juices run clear, or a meat thermometer inserted into the thickest part of the breast reads 165°F.
Tip: My favorite way to cook chicken breasts perfectly is to give them a little sear before placing them in the oven to cook through. This cuts down on the overall cook time and gives them a beautiful, crisp exterior that locks in flavor and moisture while allowing the interior to remain tender and juicy.
If you don't feel like taking the extra step, you can certainly plop the chicken breasts in a pan or baking dish and bake them without searing, but I really think its worth it for the extra flavor.
Make the Bruschetta Topping
Meanwhile, in a small bowl, combine chopped tomato, chopped basil, grated/minced garlic, a sprinkle of sea salt, and 2 tablespoons olive oil. Mix until fully combined.
Tip: This part can be done up two 2 days in advance!
Assemble Bruschetta Chicken
In the last 2 minutes of cooking, carefully remove the skillet from the oven and top each chicken breast with a few spoonfuls of the bruschetta mixture, and about 2 tablespoons of cheese (or more).
Set the oven to broil. Place the skillet under the broiler and cook until the cheese is just melted, about 1-2 minutes. (Keep an eye on it, the broiler works fast!)
Remove the skillet from the oven. Plate the chicken breasts.
Drizzle with balsamic glaze and sprinkle with additional fresh basil, if desired.
FAQ's
Yes. The whole dish may be made 2-3 days in advance. When ready to serve, pull out the chicken breasts and let them come to room temperature before baking in a 400 degree oven for 15 minutes. Top with tomato mixture and cheese and broil until the cheese has melted.
If making ahead, the best way to store this dish is to store the individual elements separately in airtight containers in the refrigerator. For storing leftovers, simply place leftovers in an airtight container in the refrigerator for 2-3 days.
Variations & Substitutions
It's hard to get tired of this recipe, but in the event that you'd like to explore some variations, give these a try:
- Try adding some flavorful elements to the tomato mixture such as chopped Kalamata olives, hearts of palm, artichoke hearts, or roasted red peppers!
- Slice or chop the cooked chicken breasts and toss them with your favorite pasta along with the other ingredients.
- Switch up your cheese selection with parmesan, fontina or smoked mozzarella for a new twist.
- Make this on this grill for an easy summertime dinner!
Time-Saver Tip: Buy store-bought bruschetta topping in the refrigerated pasta section if you don't have time to make your own!
Diet-specific Substitutions
This recipe is naturally gluten-free.
- Dairy-Free: Use your favorite plant-based cheese in place of regular, or omit it altogether! It's still delicious!
- Vegan: Feel free to use your favorite plant-based chicken substitute or try this out with eggplant or a thick-cut cauliflower steak!
Baked Bruschetta Chicken
Ingredients
- ¼ cup olive oil divided
- 4 boneless, skinless chicken breasts
- 1 teaspoon onion powder divided
- 1½ teaspoons sea salt divided
- 3 Roma tomatoes diced
- 1 clove garlic minced or grated
- ¼ cup fresh basil leaves finely chopped
- ½ cup shredded mozzarella cheese
- 2 teaspoons balsamic glaze optional
Instructions
Cook Chicken
- Preheat the oven to 375 degrees. Heat about 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. (See notes for alternative method.)
- Sprinkle the chicken breasts with sea salt and onion powder on each side.
- Carefully place chicken breasts in hot skillet and cook for 2-3 minutes or until browned and seared. (The chicken should release from the pan easily when a nice crust has formed, making it easy to flip.)
- Flip the chicken breasts over and cook them for an additional 2 minutes, then place the skillet into the preheated oven.
- Bake for about 15-17 minutes or until the center is opaque and the juices run clear, or a meat thermometer inserted into the thickest part of the breast reads 165°F.
Make Tomato Topping
- Meanwhile, in a small bowl, combine chopped tomato, chopped basil, grated/minced garlic, ½ teaspoon sea salt, and remaining 2 tablespoons olive oil. Mix until fully combined.
Assemble Bruschetta Chicken
- In the last 2 minutes of cooking, carefully remove the skillet from the oven and top each chicken breast with a few spoonfuls of the bruschetta mixture, and about 2 tablespoons of cheese (or more).
- Set the oven to broil. Place the skillet under the broiler and cook until the cheese is just melted, about 1-2 minutes. (Keep an eye on it, the broiler works fast!)
- Remove the skillet from the oven. Plate the chicken breasts.
- Drizzle with balsamic glaze and sprinkle with additional fresh basil, if desired.
Notes
- Try adding some extra flavorful elements to the tomato mixture such as chopped Kalamata olives, hearts of palm, artichoke hearts, or roasted red peppers!
- Slice or chop the cooked chicken breasts and toss them with your favorite pasta along with the other ingredients.
- Switch up your cheese selection with parmesan, fontina or smoked mozzarella for a new twist.
- Make this on this grill for an easy summertime dinner!
- Dairy-Free: Use your favorite plant-based cheese in place of regular, or omit it altogether! It's still delicious!
- Vegan: Feel free to use your favorite plant-based chicken substitute or try this out with eggplant or a thick-cut cauliflower steak!
Anonymous says
I made this last night. It was super easy and super yummy! Scott loved it. I made the tomato mixture plus a second mixture minus the tomatoes (for me since I don't like them) and made 2 for each of us. Thanks! ~Christina
The Kitchen Prep says
So glad you guys liked it, Christina! 🙂